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FareShare Gazette Recipes -- May 2010 - B's

 

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Recipes Included On This Page

Barbecued Boneless Baby Back Ribs

Biscuits from Master Baking Mix

Blue Cheese-Stuffed Chicken with Buffalo Sauce

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* Exported from MasterCook *

Barbecued Boneless Baby Back Ribs

Recipe By : Art Guyer
Serving Size : 14 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rub:
4 cups brown sugar
1/2 cup white sugar
1/8 cup salt
1/8 cup black pepper
1/4 cup Italian seasonings
2 tablespoons paprika
2 tablespoons cumin
2 tablespoons garlic powder
2 teaspoons cayenne pepper

7 pounds boneless baby back ribs, pork
One two-gallon zip-lock plastic bag
several sheets heavy duty aluminum foil
14 ounces beef broth

Sauce:
1 large bottle Baby Ray's BBQ Sauce
1/2 cup Jack Daniels whiskey
3/4 cup honey
2 teaspoons hot sauce
1/2 cup grape jelly

Combine the rub ingredients and store in a sealed
plastic container until ready to use.

Trim excess fat off the pork and thoroughly rub with
sugar mixture. Place pork in the large plastic bag,
seal, place in a large bowl or baking dish and
refrigerate overnight or for several hours. Remove
from refrigerator about an hour before beginning to
cook.

When about ready to cook, preheat oven to 300F.
Line 2 large baking sheets with heavy duty foil,
and set aside.

Place each rib section on a separate sheet of foil
and bend all four edges up to form a "basket" of
sort. Spoon 3-4 tablespoons of beef broth around
pork. Fold over edges to seal the packet, allowing
some air space above the pork. Place packet on
the baking sheets. Repeat until all pork has been
wrapped. Allow some space between the packets.
Bake for about 2-1/2 hours, until pork reaches an
internal temperature of 160F.

While pork is in the oven, combine the sauce
ingredients and refrigerate. Just before using,
remove from refrigerator and heat in a saucepan
until the jelly and honey are thoroughly combines
into the sauce.

Start grill and get very hot. When ribs are at or
near 160F internally, carefully remove them from
the foil packets and place on hot grill. Brush with
sauce, flip over and brush the reverse side. Grill
just long enough to get the ribs and sauce brown,
being careful not to burn the sauce. Alternatively,
you can place the opened packets on the grill and
baste with the sauce directly in the packet. Due to
bad weather, instead of finishing on the grill, I
removed and drained the packets. Then placed the
meat on one of the lined pans, brushed on the sauce
and put under the broiler for several minutes until
the sauce was beginning to bubble and brown; I
flipped them over and repeated the sauce and
broiling. This actually was an easy way to finish
the ribs without firing up and cleaning the grill
for a rather short finishing process.

Serve at once with remaining sauce on the table.

Made by Art on May 12, 2010, great family reviews,
including the leftovers. The last piece I chopped
up and put in a lunch omelet with shredded cheese
and a little of the BBQ sauce.

Contributed to the FareShare Gazette by Art; May 18, 2010
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 260 Calories; trace Fat (1.3% calories from 
fat); 2g Protein; 66g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1102mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 4 Other 
Carbohydrates.

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* Exported from MasterCook *

Biscuits from Master Baking Mix

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Master Baking Mix
1/4 cup water

See Chupa's Healthy All-Purpose Master Baking Mix Recipe.

Preheat oven to 450F.

Place baking mix and water in a bowl. Stir, just until blended. Drop by
tablespoonfuls onto a lightly greased baking sheet. Bake for 10 to 12
minutes or until light brown.

Makes approx. 4 to 6 biscuits.

Author Note: Flaky biscuits are great with dinner. Double or triple the
batch if you want to make more. You can use the same recipe to make
fluffy dumplings.

Contributed to the FareShare Gazette by Chupa; May 20, 2010
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace 
Sodium. 
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* Exported from MasterCook *

Blue Cheese-Stuffed Chicken with Buffalo Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons 2% reduced-fat milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs) or more
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce

1. Preheat oven to 375.

2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit 
through thickest portion of each chicken breast half to form a pocket. 
Stuff cheese mixture evenly into pockets.

3. Place flour in a shallow dish. Combine milk and egg in a shallow 
dish, stirring well with a whisk. Place panko in a shallow dish. Working 
with 1 chicken breast half at a time, dredge chicken in flour, then dip 
in egg mixture; dredge in panko. Repeat procedure with remaining 
chicken, flour, egg mixture, and panko.

4. Heat a large ovenproof skillet over medium-high heat. Add 1 
tablespoon butter to pan; swirl until butter melts. Arrange chicken in 
pan; cook 4 minutes or until browned. Turn chicken over; place skillet 
in oven. Bake at 350 for 20 minutes or until done. Resist the urge to 
turn the chicken before it's time; otherwise you risk having the 
breading stick to the pan.

5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell 
peppers, water, Worcestershire, and garlic in a small saucepan over 
medium heat. Bring to a simmer; cook until butter melts. Remove from 
heat, and stir in hot sauce. Serve sauce with chicken.

Source of Original Recipe: Cooking Light Magazine
Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

Note: My son and I worked on this one together. We doubled this recipe 
and it scaled pretty good. We actually did 9 breast halves, but did not 
stuff one small one. Due to the number of pieces we did, we did not put 
the skillets in the oven, but instead browned both sides (the second 
side only lightly) and then put them on a rack that we placed inside a 
foil-lined baking sheet. That keeps the bottom from getting soggy as 
the chicken finishes cooking in the oven. Make certain you use a 
thermometer to check the internal temperature of the thickest breast 
half; it should reach 165F (74C) before you serve it. Also, the sauce 
was not as good as we expected, next time we will find a different 
recipe for a "wing sauce" or even try one of the bottled ones. If you 
are like us, we like sauce, so heavy up on the volume of that too! I 
took these photos while my son was doing the work!

Photos of this dish are at:  Blue 
		Cheese-Stuffed Chicken with Buffalo Sauce
Contributed to the FareShare Gazette by Art; May 24, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (2.5% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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